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Categories:
chuck vegetable oil barbecue sauce cider vinegar chicken light brown sugar bottled mustard Worcestershire sauce chili powder onion garlic thyme rolls
Viewed: 48 - Published at: 5 years agoIngredients
- 1 pot roast (about 4 pounds), such as bottom round or chuck
- 1 teaspoon vegetable oil
- 1 cup bottled barbecue sauce
- 1/2 cup cider vinegar
- 1/2 cup chicken or beef broth
- 1/4 cup packed light-brown sugar
- 1 tablespoon bottled mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chili powder
- 1 large onion (1/2 pound), chopped
- 2 large cloves garlic, crushed
- 1 1/2 teaspoons dried thyme
- 12 rolls
Method
- Heat oven to 300 degrees F.
- Brown meat well in oil in large ovenproof Dutch oven, 15 minutes.
- Add sauce, vinegar, broth, sugar, mustard, Worcestershire, chili powder, onion, garlic and thyme to pot.
- Bring to boiling.
- Place in oven and bake, covered, for 3 to 4 hours, turning meat every hour, until fork-tender.
- Let stand at least 30 minutes in pan.
- Remove meat from pot.
- Skim fat.
- Slice beef and serve with sauce on rolls.
